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Categories:
butter white sugar flour egg whites soda cream of tartar candied pineapple candied cherries Angel citron almonds
Viewed: 5 - Published at: 2 years agoIngredients
- 1/2 lb. butter
- 1 lb. white sugar
- 1 lb. flour
- 12 egg whites
- 1 tsp. soda
- 2 tsp. cream of tartar
- 1/4 lb. candied pineapple
- 1/4 lb. candied cherries
- 3/4 c. Angel Flake coconut
- 1/2 lb. citron, cut in strips
- 2 lb. almonds, blanched and cut
Method
- Sift flour and measure.
- Remove one cup of flour and sift it over fruit and nut mixture.
- Set aside.
- Sift together remaining flour, soda and cream of tartar.
- Cream butter and sugar; add flour mixture, then the fruits and nuts.
- Separate the eggs, beating the egg whites until stiff.
- Fold the egg whites into the rest of cake batter.
- Bake at 275° for 2 1/2 hours in three 10 3/4 x 4 1/4 x 2 1/2-inch deep pans.
- Lightly grease pans, bottom and sides, then cut a piece of wax paper to fit bottom of pans and grease it also.
